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Electron paramagnetic resonance (EPR) study of the short - living radicals generated thermally in phosphorylated maize starch with different amounts of amylose

Bidzińska E., Dyrek K., Kruczała K., Szczygieł J., Wenda E., Błaszczak W., Fornal J.

Nukleonika

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2013

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Vol. 58, No. 3

429--433

EN

Quantitative electron paramagnetic resonance (EPR) spectroscopy was used for the determination of a number and properties of short-living radicals generated thermally in maize starch with various amounts of amylose. The EPR spectra of radical adducts with N-tert-butyl-α-phenylnitrone (PBN) spin trap reveal the presence of three types of radicals of mobility related with their localization in the zones of various degree of crystallinity. Hylon VII, which represents a matrix with a high content of amylose, offers better conditions for free rotation of radical species, whereas waxy maize, containing almost exclusively amylopectin, exhibits more restricted dynamics.

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Mikrostruktura a funkcjonalne właściwości żywności

Fornal J., Błaszczak W.

Przemysł Spożywczy

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2001

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T. 55, nr 8

34-37

PL

Przedstawiono mikrostrukturę wybranych surowców i produktów spożywczych. Technika mikroskopii elektronowej, skaningowej i mikroskopii świetlnej z zastosowaniem specyficznych barwników pozwoliły na zobrazowanie szczegółów strukturalnych żywności, zmian wywołanych procesami technologicznymi. Obrazy mikroskopowe służyły jako ilustracja specyficznych właściwa funkcjonalnych produktów pochodzenia rośln nego (rzepak, tłuszcze, marchew, jablka, skrobie modyfikowane), jak i zwierzęcego (mleko w proszku, sery dojrzewające, mięso).

EN

Microstructure of selected raw materials and food products is described in paper. Significant details of food structure and changes of structural components during processing can be observed with the use of SEM as well as by application of appropriate staining methods typical for LM. The microphotographs obtained were used for illustrating specific functional properties of products of plant origin (rapeseed, fat spreads, carrot, apple, modified starches) as well as animal origin (milk powder, cheese, meat).

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Mikrocement jako dodatek do zaczynów cementowych stosowanych do izolacji horyzontów produktywnych w złożach gazowych

Fornal J., Kątna Z.

Prace Instytutu Górnictwa Naftowego i Gazownictwa

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2000

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nr 110 wyd. konferencyjne

503--507

EN

One of methods used to prevent gas migration through a setting cement slurry is "sealing off" the cement slurry by introducing into it's micropores a substance of much smaller grains than the cement grains. Mikrocement is a product having grain sizes about 1/10 of normal cement grain size. Mikrocement addition into cement slurry was tested in IGNiG laboratories. As a result, slurries for use at temperatures 20 to 90°C were designed. Gas migration simulations conducted in annular space filled with slurry with 5 to 10% Mikrocement addition have shown no signs of gas permeation during setting and after cement hardening. This publication discusses Antygaz M (gas migration resistant slurry) composition containing Mikrocement PSP 402 and the test results of gas flow through a setting slurry.

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Pspq1 - dodatek wywołujący pęcznienie zaczynów cementowych

Kątna Z., Fornal J.

Wiadomości Naftowe i Gazownicze

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1998

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R. 1, Nr 7 (7)

12-14